Chorizo is a fantastic accompaniment to robust, fleshy fish. This recipe uses monkfish, but bluenose and hapuka will suit just as well. The bitter salads balance out the spicy chorizo and salty olives, all of which would be well suited to being served with saffron aioli.
|3||Chorizo sausages, small|
|700 g||Monkfish fillets, 600-800g (or use hapuka) (Main)|
|20||Cherry tomatoes, halved|
|¼ cup||Flat leaf (Italian) parsley|
|1||Salt & freshly ground pepper|
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- Prepare 6 large bamboo skewers, pre-soaked to prevent them burning. Preheat your grill on high.
- For the skewers, cut the fish into 24 even-sized pieces - for larger fillets opt for cubes, for small fillets cut long strips and roll them into spirals.
- Cut the chorizo into pieces about 1cm thick. Thread three pieces of fish alternately with two pieces of the chorizo on to the skewers. Season well with salt and pepper and place on the grill for two to three minutes on each side, or until the fish is cooked through.
- For the salad, tear up the radicchio and endive leaves and combine with the tomatoes, olives and parsley. Season well with salt and pepper and toss with a little olive oil just before serving.
- Serve the kebabs on a bed of salad with steamed or fried new potatoes and saffron aioli on the side.